Red Mullet with Parsley Butter

• 4 red mullet, livers removed and carefully kept
• 1½ sticks (180 g) butter
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Soften, without melting, half of the butter, then beat in the parsley and the lemon juice, a pinch of salt (unless the butter is salty enough) and ¼ teaspoon black pepper. Beat well, divide into 4 pats and